Fried pork with celery-You Are Foodie

By Randolph
42

Fried pork with celery

Celery tastes crisp. When it is made into meat stuffing, it will be rich in taste together with the soft minced meat. This potstickers will be juicy when you eat them. Because the two ends are not sealed, the juice flowing out will soak the skin into the taste. With the crispy taste at the bottom, each bite will have a lasting aftertaste.

Main Ingredients

dumpling wrapper A moderate amount of
Celery A moderate amount of
pork A moderate amount of

Auxiliary Ingredients

sesame A moderate amount of
Ginger juice appropriate amount
Chives A moderate amount of

1. Use balsamic vinegar, meijixian, pepper oil and a little salt as dipping material.2. Add pure water into the meat stuffing three times. Stir thoroughly each time until the water is sucked dry by the meat. After the third time, put it for ten minutes. Let the meat absorb water. This is the legendary "fetching water". The meat will be very tender. After cooking, the meat will be juicy.3. Reference amount: 1 teaspoon of salt, 1.5 teaspoon of sugar, 1 teaspoon of raw soy sauce, 1/3 of old soy sauce, 1 teaspoon of pepper, 1.5 teaspoon of chicken essence, 1 tablespoon of edible oil, and 1/3 of pure water.

Step 1 . Add a spoonful of ginger juice and a teaspoon of salt to the minced meat and marinate it for ten minutes.

Step 2 . Chop celery and mix with minced meat. Chop together until the celery and meat are completely mixed.

Step 3 . Add white sugar, soy sauce, pepper, chicken essence, edible oil, stir well, and add pure water into the meat for three times.

Step 4 . A piece of dumpling skin can be used to put meat fillings into it. It is different from making dumpling. Make the meat fillings into long strips, but don't push them to both ends. Leave a little more.

Step 5 . First pinch the middle, then put it in your hand, flatten the bottom a little, and then pinch it on both sides. Leave openings on both sides, neither big nor small.

Step 6 . Don't put too much oil in the pot. It's better to brush with a thin layer. If you don't have a brush, you can pour more than half a tablespoon into it first, and then turn the pan to fill it. Heat the pan over medium heat and turn it. About thirty seconds.

Step 7 . Place the potstickers in order and fry them for a while. Water won't soak the dumpling skin.

Step 8 . Add water to submerge two-thirds of the pot stickers. Bring to a boil over medium heat and cover. Boil until the water is dry.

Step 9 . Roughly cover the pot, sprinkle onion and sesame, and dry the last bit of water over low heat.

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